A couple of weekends back I had a hankering, a hankering for curry, I was going to be home all day writing and wanted a slow cooker Sunday with a strong aromatic to flood the house and keep me hungry and in that homely hug of slow cooking. I searched and searched and most of them required 27 steps prior to cooking, I prefer lazy slow cooker cooking – I pretty much just want to throw everything in and let it do everything else itself (I DO NOT WANT A THERMOMIX :)) – so I came across a Massaman curry, it wasn’t paleo, but hey, I waved my paleo wand and here is my PALEO MASSAMAN CURRY. Enjoy!!
YOU WILL NEED:
600gm chuck steak (cubed)
400gms sweet potato – I chop and slice into decent thick slices but do as you like – it is cooking for 8hrs – it will be soft whatever you do
1x brown onion, finely chopped
210gm Massaman Thai Curry Paste (now this gets tricky – search your aisles at Colesworth or your supermarket, the brand I found I now no longer have and for the life of me cannot remember the brand but it was so low in sugar I was impressed, it was 95% paleo and that was good enough for me) – if this is not paleo enough for you then scroll to the very bottom for a recipe to make a Paleo Massaman Curry Paste!
2tbsp coconut flour
2x cups chicken stock
400mls coconut cream
2tbsp fish sauce
1tbsp lemon juice – about juice of one lime
1 tbsp raw honey
Now – if you are not paleo in anyway then cook up some rice (or whatever accompaniment you like – I can’t stand cauliflower rice but it would work too) to serve it on – I have it in a bowl like a massaman soup – divine!!
YOU WILL NEED TO:
1) Place the onion and sweet spuds in the cooker. Add curry paste and coconut cream and mix.
2) Add chicken stock, fish sauce, lemon juice and honey. Stir until well mixed.
3) If you have a big plastic bag place your flour in that, or I use a plastic container with a lid. Put in the steak, seal and shake it like no one is watching.
4) Remove the steak and put in the slow cooker.
5) Cook on low for 8hrs
6) If you are having an accompaniment (rice etc) serve it on that or have it in a big bowl like a soup.
Apologies for the pics – been kicking myself I did not have coriander to garnish and enjoy with the completed dish – those pics need some green!!
*** Alternate Paleo Massaman Curry Paste Recipe from Kamalaya ***
20 g red dry chili, seeds removed (7 – 8 pieces)
20 g Garlic (6 cloves)
50 g (1 Shallot)
10 g – 1 stalk, white part only, lemongrass
10 g – 2 teaspoons, cardamom
25 ml – 2 tablespoons, cold pressed coconut, olive or macadamia nut oil
1 g – 2 pieces cloves pods
Chop the chili, garlic, shallot and lemongrass.
Smash the cardamom pods and cloves.
Combine all the ingredients into a good high speed blender like a Vitamix or alternatively smash together in a mortar and pestle until mixed through.
Store in an airtight container in the fridge for up to 2 weeks.
This makes enough paste to serve 4 people.